White Chocolate Raspberry Macarons

Bernice Baran
Mar 28, 2018
4 min read

I guess you can say I'm a little addicted to making macarons.

When I get a few good ones, I just want to keep going to see how many perfect sets I can get and how many different flavors I can try.

...and then when I get a bad batch..or two, I just want to know what I did wrong and fix it.

So yeah...I'm ALWAYS making macarons.

I only made 6 batches this week...and it's only Wednesday (I won't make anymore this week, I promise).

Also their pretty quick to make...and their not bad on the eyes...or the taste buds lol.

Also, also I don't eat these ALL, I share. :)

I made three different fruitti tutti ones for ya for Easter/Spring and here is the first ones! I know it's not Valentines day but maybe for Mother's day?!?!

You know you want them.

I've finally figured out how to use my camera...if you couldn't tell, lol. I think I'm ready to buy my new lens *yeeeeeeeeekkkkkkkkkk* (excited)

Now I'm practicing my set ups/lighting/editing which is quite challenging.

I'm also trying to figure out how to make recipe videos for you all!

Or just for fun...if no one cares...whatever.

Also how cute are these little macaron boxes I got?! Good for gift giving! Betcha wish we were friends now, huh? JK we are friends :) Black & White

WHITE CHOCOLATE RASPBERRY MACARONS

Yields: 20-25 | Prep Time: 25 min + wait time | Bake Time: 13 min | 47 min + wait time

INGREDIENTS:

Raspberry Macaron

100g egg whites
100g granulated sugar
100g powdered sugar
100g almond flour
1 tsp. raspberry extract
Gel food coloring *I added pink, red, and black to get this dusky pink color

Ganache

½ cup white chocolate
¼ heavy cream
raspberries

DIRECTIONS:

Start off by measuring all of your ingredients out.
Sift together almond flour and powdered sugar, set aside.*
Heat up a small pot of water on the stove to create a double boiler for your Swiss meringue.
Whisk egg whites and sugar in mixing bowl over double boiler until about 140F or until sugar is fully dissolved and egg whites are frothy.
Beat egg whites and sugar until soft peaks form.
Add in gel food coloring and raspberry extract and beat until stiff peaks form.
Pour in dry ingredients and begin to fold together dry and wet ingredients with spatula.
Fold until your macaronage is complete.**
Using a piping bag, with a circle tip, pipe out desired size circles onto baking sheet about 1-2 inches apart.***
Rap tray on the counter a few times to remove air bubbles from within cookie, use toothpick to remove any air bubbles that won't come out.
Allow cookies to form shell for about 20 minutes while preheating oven to 300F.****
Bake one pan at a time in the center of the oven for 13 minutes.
Remove and allow to cool completely before filling.
Heat up cream in microwave or saucepan and pour over white chocoalte.
Let it sit for a couple minutes and then mix together until smooth.
Allow to cool halfway, until it is thick enough to work with but soft enough to go through piping bag.
Cut up some raspberry chunks.
Pipe some ganache on a shell, top with a small chunk of raspberry and close with top cookie. Don't wait too long to close them, your ganache will harden and then it won't stick.
Store in airtight container. A few days on the counter, a week or so in the fridge, and up to a few months in the freezer.

LOVE NOTES:

You should really try using a scale when baking macarons, it will make your life easier. I have this one.
*Some people sift their dry ingredients like three times, to get that shiny surface, I'm not about that life. I'm too lazy to sift my almond flour and I'm not going to waste half of it anyway and they turned out fine. I used Bob's Red Mill Super-Fine Almond Flour.
Some people also blend the dry ingredients together in a processor instead or before sifting.
**Your batter should be able to ribbon off without breaking and blend back in within 20 seconds or you can do the '8' test, where it should be able to form an eight without it breaking.
***I used a cookie pan with parchment paper.
****With the French and Italian methods, drying is necessary; some people are able to skip this step with the Swiss method but I could not. I baked the first pan immediately and this whole pan of cookies cracked, however the second pan that sat out while the first was baking, turned out perfectly. The time it takes for the shell to form generally depends on your humidity but you will be able to see the matte film, and it won't be sticky when you touch it lightly.
I used a circle tip when piping the frosting. Make sure not to overfill your piping bag, you don't want it overspilling out the other end, so aim for half-way full at a time.
Also check out my post on all things macs to see my macaron making experience!

That's all today folks, stick around to see my blueberry cheesecake and strawberry passion tea macarons! Let me know if you have any questions and have a wonderful day macaronningggg!